A rich fruit cake is traditional for any celebration – weddings, Christmas, etc. My step-daughter Adelle asked me to bake her wedding cake for her so I went “on the road” and baked it with her. The ingredients are sufficient for a 10″ diameter cake.

Add the eggs one at a time into the mixture, beating the mixture well between each egg added.

Add in the orange and lemon rind, and the flour, and mix well. The mixture should be very thick by now.

Mix together all the fruits into a bowl. Slowly add the fruit into the cake mixture and stir well.

Grease a 10″ cake tin and pour the mixture into the tin. For this size of cake you will need help!

Press the mixture down well and smooth the surface with the back of a spoon. Bake in the middle of the oven at 150°C for 1½ hours.

After 1½ hours, turn the oven temperature down to 140°C and cook for no more than an extra 1½ hours.

After a total cooking time of 2½ hours, check the cake with a skewer. If the skewer comes out clean, your cake is done!

Allow to cool on a wire rack before removing from the cake tin.

Titli's Tips

This makes a 10″ (25 cm) cake – halve the quantities for a 7″ (18 cm) cake. Fruit and nut quantities don’t need to be exact.

Use a cake tin with a pop-up bottom – it’s so much easier to get the cake out of the tin!

Don’t panic if the top of your cake starts to go black. The heat distribution in some ovens is not ideal. The top crust can easily be removed with a bread knife. In the video I show you how to remove the top crust and end up with a perfectly shaped cake which is ideal for decorating.